Chef Bill’s Pan-Seared Salmon & “Egg Thingees”

CHICOPEE, Mass. (Mass Appeal) – Seth continues his “Diet of the Week”, and this week, it’s the Ketosis Diet. Chef Bill Collins from show us how to make 2 recipes perfect for the Ketosis Diet, Pan-Seared Salmon and “Egg Thingees.”

Pan-Seared Salmon



4 6 oz wild caught salmon fillets
1 tablespoon unsalted butter
1 tablespoon canola oil

1. Heat a skillet over a medium-high heat/.
2. Sprinkle the salmon fillets generously with salt and pepper
3. When the pan is hot, add the oil and butte. When the butter has melted, place the fish in the pan, skin-side down.
4. Cook the fish until the sides are cooked just past halfway up the fillets, approximately 4 minutes.
5. Flip the fish and cook for another 4-5 minutes, or until the fish is cooked to your liking.

Makes four servings

Egg Thingees in Muffin Tins


Preheat the oven to 350°
Spray a 12-cavity muffin tin with cooking spray or coat with butter

1 tablespoon olive oil or butter
½ red pepper, seeded and minced
1 small onion, peeled and minced cup chopped green bell pepper
4 asparagus spears, trimmed and sliced
6 eggs
½ cup milk, cream, or half & half
ground black pepper
3 strips of bacon, cooked and minced
4 oz goat cheese

1. In a large skillet, over a medium heat, add the butter or olive oil, and the red pepper and onion. Cook for five minutes, then add the asparagus. Cook until aspargus is cooked through. Add ¼ teaspoon each of salt and pepper. Remove from heat and set aside.
2. In a large bowl, beat the eggs with the milk and ¼ teaspoon each of salt and pepper. Stir in the vegetable mixture and bacon, and even pour into the prepared muffin tins. Evenly distribute the goat cheese into all of the egg mixture.
3. Bake until the eggs are set in the middle and lightly browned, approximately 18-20 minutes.
Serve immediately, or refrigerate and gently heat when ready to eat.

Makes 4-6 servings

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